Honey-Balsamic Lamb Chops and Couscous Cakes

Honey-Balsamic Lamb Chops

Ingredients

• 1/3 cup balsamic vinegar
• 1 garlic clove
• 2 tablespoons honey
• 3/4 cup vegetable or canola oil
• Kosher salt and freshly ground black pepper
• 8 small lamb chops
• 2 tablespoons olive oil
• 1/2 tablespoon chopped fresh rosemary leaves

Directions

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

In the bowl of a food processor, combine the balsamic vinegar, garlic, and honey. Pulse until blended. With the machine running, slowly pour in the vegetable oil until the mixture is smooth and forms a thick sauce. Season with salt and pepper, to taste.

Season the lamb chops with salt and pepper. Drizzle with the olive oil and sprinkle with rosemary. Grill the lamb chops for 2 to 3 minutes each side until medium-rare.

Arrange the lamb chops on a platter. Spoon the sauce over the top or serve the sauce on the side.

Couscous Cakes

Ingredients

• 2 cups cooked couscous, prepared according to package instructions and cooled
• 1/4 cup chopped fresh cilantro leaves
• 1 egg
• 1 egg yolk
• 1 1/2 teaspoons ground coriander
• 1 lemon, zested
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 1/4 cup olive oil
• 1/3 cup mild mango chutney (optional)

Directions

In a medium bowl, mix together the couscous, cilantro, egg, egg yolk, coriander, lemon zest, salt and pepper.

Sprinkle the flour over the mixture. Mix until combined.

In a large nonstick skillet, heat the oil over medium heat. Form 1/4 cupfuls of the mixture into 8 patties. Add 4 of the patties to the pan and cook for 3 to 4 minutes each side until golden. Drain on paper towels. Repeat with the remaining couscous mixture.

Serve the couscous cakes with mango chutney.